Buffalo Chicken Cupcakes

Steps

• 1

  Preheat oven to 375°. Heat a skillet over medium-high heat. Add the olive oil, then toss in the onions, celery, and carrots. Cook, stirring constantly until the onions become translucent and the celery and carrots begin to soften slightly, about 3-5 minutes.
• 2

  Add the chicken to the mixture, then stir in the buffalo sauce. Remove skillet from the heat and set aside.
• 3

  In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon a tablespoon of the baking mixture into each muffin cup. Top with about 1 tablespoon of the buffalo chicken mixture. Spoon 1 tablespoon baking mixture over the buffalo chicken in each muffin cup.
• 4

  Sprinkle each cup with crushed potato chips and bleu cheese crumbles.
• 5

  Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, before serving.